For a snack, an aperitif or to enrich the bread basket, try the Onion and anchovy flat bread.

Try a fibre-rich dough using not only wholemeal flour, but also soluble fibre i.einulinwhich is essential to reduce the glycaemic index of the preparation. The presence of a very simple filling of onions and anchovies also enriches the nutritional profile of the recipe: additional fibre from the onions and all the goodness of Omega 3 from the anchovies.

Since I had them available, I decided to try using Giarratane onions, the sweet, extra large Sicilian onions that are perfect when combined with tasty anchovies, for a truly mouth-watering result.

If you feel like turning on the oven and making Focaccia, try the Buckwheat and Corn Focaccia.

Onion and anchovy flat bread

carbohydrates 38.82g per 100g

Ingredients for a flat bread of 28cm diameter

• 400g gluten free bread flour mix, brand Nutrifree** (for the version with gluten, see below)
• 400g water
• 400g onions
• 60g brown rice flour*
• 20 g inulin*
• 20g buckwheat flour*
• 10-12 anchovies in oil
• 8g brewer’s yeast
• 8g salt
• extra virgin olive oil
• dried oregano
• salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

1. Dissolve the brewer’s yeast in the water.
2. Place the flours and inulin in the bowl of a planetary mixer, start mixing and add the water with the yeast in a trickle; mix for 5 minutes at medium speed, then add the salt and 3 tablespoons of extra virgin olive oil, mixing for another 3-4 minutes.
3. Form a ball with the dough, place it in a bowl and lightly grease the surface with extra virgin olive oil; cover with cling film and leave to rise until doubled in volume (approx. 2 hours).
4. Meanwhile, slice the onions and slowly fry them in a non-stick pan with a little oil. Season with oregano, adjust salt and pepper and set aside.
5. Divide the dough into two parts, one slightly larger to form the base of the flat bread: roll the dough out onto a sheet of baking paper and cover a baking tin at least 28 cm in diameter.
6. Stuff with the onions left to cool and the chopped anchovies; cover the filling with a second disc of dough, pierce it with a fork and brush the surface with extra virgin olive oil.
7. Bake in a convection oven preheated to 200°C for 30 minutes.

Version with gluten of Onion and anchovy flat bread

For the dough, replace the Nutrifree flour, rice flour and buckwheat flour with 500g of all-purpose flour and mix it with 330g of water. The preparation and filling remain unchanged.